Saturday, August 2, 2014

What's for Lunch/ Dinner? : Filipino Chicken Adobo

Filipino Chicken Adobo

Got a craving for chicken adobo? Then try this recipe!  It’s really easy, and you can eat it with garlic fried rice, or with some toast the next day.

-          6 chicken thighs
-          5 peeled, and crushed garlic cloves
-          1-3 dried bay leaves
-          1/2 or teaspoon peppercorns
-          2 teaspoons of sugar
o   This is optional, but I find that adding a bit of sugar helps balance out the flavors better.
-          1/4 cup + 1 tablespoon of soy sauce
o   I recommend using the brand Silver Swan. It’s more flavorful than kikoman, and it’s not as salty either (in my opinion).
-          ¼ white vinegar
o   You can also use apple cider vinegar, or balsamic vinegar.
-          1+ 1/3 cup water 
-          Salt and pepper for seasoning chicken

1.       Rinse, and dry the thighs, then season them with pepper.
2.       Combine the wet ingredients, and sugar in a bowl, and set aside.
3.       Drizzle a pan with some oil, and heat it over medium high heat. Add the bay leaves, garlic, and peppercorns. Once the garlic is brown, take them out, and add the chicken.
4.       Once the thighs are browned on both sides, add the wet ingredients, and garlic, and raise the heat. Do not stir the pan until the contents boil, or the vinegar wont cook properly.
5.       When the mixture is boiling, turn the heat to lowest setting, and simmer for about an hour and thirty minutes.
6.       If the chicken isn't tender yet, and there isn't much sauce left, then add half a cup or so of water mixed with ½  a tablespoon of soy sauce, 2 teaspoons of vinegar, and a pinch of sugar. Raise the heat till it boils, then lower the heat once more, & let it simmer. 
7.       Taste, and add more seasoning if needed.
8.       Serve with steamed rice, or bread (I recommend eating it with pandesal or Hawaiian bread).

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